Search Results for "Tropica mango"

We’ve heard of people growing fruit in the desert — yeah, like prickly pear. But bananas? Mangos? No way. Yes way, say the folks at Tropica Mango, a perennial favorite of Sunset magazine as well as local gardeners in the know. Located in the stretch of south Phoenix once reserved for flower and fruit farms and now replaced with cookie-cutter condominiums, Tropica Manga is a tropical paradise — or at least, the promise of one. Along with the advice to make your banana dreams come true.

Good Tide Hash Rosin Gummies are making waves in Arizona’s cannabis scene as some of the freshest, most flavorful edibles around. Infused with solventless hash rosin and real fruit puree, these gummies deliver bold, tropical flavor without artificial additives. Vegan-friendly and eco-conscious, each gummy packs a precise 10-milligram THC dose for full-spectrum effects that feel clean, consistent and uplifting. What sets Good Tide apart is the vibe: flavors like pineapple, passionfruit and mango don’t just taste great — they transport you straight to a beachy state of mind. Add in compostable packaging and a sustainability-first approach, and you’ve got gummies that not only hit the mark but also feel good to buy. Bright, reliable and seriously tasty, Good Tide Hash Rosin Gummies prove that edibles can be as fun as they are refined.

The concept of a pool bar often brings to mind watered-down, unimpressive cocktails, where the goal is for the drinks to be refreshing enough to beat the heat. But Lylo Swim Club breaks free from those boundaries. Located at the Rise Uptown Hotel, Lylo is an inventive cocktail bar that just so happens to be outside and located next to a pool. Colorful tiles decorate the tables, wicker basket lamp shades hang over the bar, and retro patio chairs and sofas give the space a Tulum-meets-midcentury feel. The cocktail menu, created by Ross Simon of award-winning bars Bitter & Twisted and Little Rituals, includes tropical tipples like the passionfruit and vanilla Star Martini, the cucumber-laced Mr. Hendricks, and the mezcal and mango Lazy Daze. Frozen items including the berry daiquiri and the sorbet bellini riff off classic poolside drinks and serve flavors that scream summer vacation all year long.

You can’t go wrong with either of the two frozen cocktails that the bartenders at Ladera tap swiftly out of slushy machines. Recite eenie-meenie if you must, but if you end up with the Mango La Sandunga, a tropical and tiki-evoking mixture of tequila, bitter orange Aperol aperitif, a nutty almond syrup called orgeat (it’s in your mai tai), mango, and pineapple, consider yourself blessed. The other option, the less complex mezcolada, is straightforward and delightful all the same — essentially, a smoky piña colada (and only $5 at happy hour).

They’re the new kid on the block, sure, opening only halfway through 2017 — but that’s proof that an agave-spirits cocktail bar (and, in this case, restaurant) with craft sensibilities has been sorely missing from Phoenix’s drinking scene. Casa moves a few steps in the right direction past its closest competitors, by offering not only margaritas in a requisite array of fruity flavors — kiwi, watermelon, mango with chile, and an unexpectedly welcome berry hibiscus — but also tropical, modern tiki drinks from bar manager Riley Jones, in addition to tequila and mezcal drinks, where the spirit does the talking.

With a few clever tricks up their sleeves, Phoenicians long have known how to make summers more bearable, including maintaining an arsenal of thirst-quenching and revitalizing provisions. We think of watermelon, stone fruits, iced tea, and, of course, Sand-Reckoner “W.” The highly aromatic wine smells of white flowers like gardenia and citrus blossom, with traces of lavender greens. Sound like a pool area you know? “W” is a nectarous wine, tasting like creamy lemon, orange peel, sweet red apple, with undertones of tropical melon and mango. We think it pairs best with light summer fare like delicate oysters, grilled whitefish, and sweet apricot galettes. Fragrant and delightful, Sand-Reckoner “W” was made for long days of sunshine, delectable dining, and finally deciding that the summers here really aren’t that bad.

www.sand-reckoner.com

Sick of the rock-hard snow cones and corn syrup popsicles from your local ice cream man? Pack up the kids and take them to Realeza Michoacana instead, where they’ll get a fresh fruity treat instead of an over-processed, syrupy sugar high. Paletas contain loads of fresh fruit in exotic flavor combos that your local ice cream truck probably doesn’t bother stocking. They have familiar fruit flavors and more exotic tropical tastes, like guava, tamarind, and horchata. There’s also a “cocktail” paleta if you’re feeling the need for a midday frozen margarita, or snag a mango chili paleta with chunks of fresh mango mixed into a salty, lime-infused, chilly treat.

What makes Latino Vibe so cool is that it reflects the diversity of the Latino culture to which it caters — playlists include everything from Argentinian cumbia group SuperMerka2, Dominican bachata/R&B fusion band Aventura, Colombian pop-rock star Juanes, and Mexican reggaeton group Sonidero Nacional to Top 40 artists like hip-hop/R&B sensation Chris Brown and Enrique Iglesias. The station also sponsors a variety of concerts (recent shows included Camila and RBD) and hosts two hot club nights in the Valley — Noches Tropicales with DJ Wicked at Club Mango on Fridays, and Noches de Antro Estilo Mexico at Club Rain with DJs Cesar Tercero and Mixxman.

You’ve seen those steadfast guys in the dead of summer pushing colorfully painted, four-wheeled refrigerated carts full of exotic frozen fruit bars through deserted streets and you’ve always wanted to stop one and sample his wares. You don’t really have to go cruising for one of those heat-seeking vendedores when you get the urge to splurge your daily carb allotment. Just hightail it to La Michoacana, where a lovely young woman behind the store’s immaculate counter offers paletas, those very same frozen fruit bars, in a rainbow of juicy, archetypically Mexican flavors. We got adventuresome and tried the sweet-tart tamarind and the smooth cantaloupe flavors, both of which were exceptionally refreshing on a scorching day. We’re really intrigued by the sound of mango con chile, arroz (rice), piña colada, sandia (watermelon), ciruela pasa (prune) and the inscrutable nanche (we’re told this mystery fruit is a sweet, deep yellow, olive-size tropical fruit common in regions like Veracruz and Nayarit), so we’ll be going back to La Michoacana very soon for further research tastings.

Past the pretty wooden façade and row of split rail fencing at Ranch Market sits the Valley’s most exciting selection of Mexican staples, desserts, produce, meats, cheeses, seafood and more. The quality is supreme, even if sometimes shocking (a whole beef head, eyes still in, stares at us from the meat case, its open mouth stuffed with an ear of corn). Anything we could ever want is available in beautiful form: fresh coconut, mango, papaya, peppers of all kinds, fresh herbs, tamale husks, guava gel, carne seca, whole buffalo fish, beef lips, pork feet, and on and on.

But since cooking isn’t our favorite thing, we’re thrilled with the skills of the cooks at the take-away food court. The bakery churns out rainbows of pan dulce, postres, cakes, bread, rolls and cookies. The “Oasis” sells salads, fruit waters and salsas (wonderful shrimp cocktail, ceviche, pico de gallo, tropical frescas). And the busy restaurant next to it swarms with people scrambling for Styrofoam containers of first-class Mexican favorite dishes, immensely cheap at just $2 to $5 for a full meal.

You can take your pick at a long, enticing buffet line set up in front of the flaming gas grills where quick chefs cook everything from scratch: chile Colorado tacos, toothsome tortas, fat sandwiches and enormous burritos.

And for the ultimate, the Ranch prepares family and party packages serving six to 18. There’s a choice of roasted chicken or carnitas, paired with rice, beans, salsas, macarron, tortillas, chips, ceballos, cilantro and Coca-Cola. Just know that this isn’t gringo Mexican — meats are drier, spices are hotter, every part of an animal often is used.

There’s no question — this takeout takes us away.

Past the pretty wooden façade and row of split rail fencing at Ranch Market sits the Valley’s most exciting selection of Mexican staples, desserts, produce, meats, cheeses, seafood and more. The quality is supreme, even if sometimes shocking (a whole beef head, eyes still in, stares at us from the meat case, its open mouth stuffed with an ear of corn). Anything we could ever want is available in beautiful form: fresh coconut, mango, papaya, peppers of all kinds, fresh herbs, tamale husks, guava gel, carne seca, whole buffalo fish, beef lips, pork feet, and on and on.

But since cooking isn’t our favorite thing, we’re thrilled with the skills of the cooks at the take-away food court. The bakery churns out rainbows of pan dulce, postres, cakes, bread, rolls and cookies. The “Oasis” sells salads, fruit waters and salsas (wonderful shrimp cocktail, ceviche, pico de gallo, tropical frescas). And the busy restaurant next to it swarms with people scrambling for Styrofoam containers of first-class Mexican favorite dishes, immensely cheap at just $2 to $5 for a full meal.

You can take your pick at a long, enticing buffet line set up in front of the flaming gas grills where quick chefs cook everything from scratch: chile Colorado tacos, toothsome tortas, fat sandwiches and enormous burritos.

And for the ultimate, the Ranch prepares family and party packages serving six to 18. There’s a choice of roasted chicken or carnitas, paired with rice, beans, salsas, macarron, tortillas, chips, ceballos, cilantro and Coca-Cola. Just know that this isn’t gringo Mexican — meats are drier, spices are hotter, every part of an animal often is used.

There’s no question — this takeout takes us away.

There’s a definite gluttonous appeal to most American-style Mexican places, with their dishes heavy with sauce, sour cream, guacamole and ungodly calories. That’s okay when we’re craving a good, old-fashioned bomb in our bellies. But we hate to sacrifice real Mexican flavor and spice under all those toppings. That’s why we love Mangos, where everything is made fresh, from its pizza-pie-size tortillas to its just-squeezed tropical fruit juices. Homemade tamales don’t hold back the heat, dimpled with fiery shredded pork, green chile strips and jack cheese. Shredded beef enchiladas kick up a flurry of burning spice in their wake. Carne asada, overflowing a burrito with large chunks of perfectly grilled beef, packs a back-of-the-throat punch, thanks to lots of gutsy chiles.

There’s a definite gluttonous appeal to most American-style Mexican places, with their dishes heavy with sauce, sour cream, guacamole and ungodly calories. That’s okay when we’re craving a good, old-fashioned bomb in our bellies. But we hate to sacrifice real Mexican flavor and spice under all those toppings. That’s why we love Mangos, where everything is made fresh, from its pizza-pie-size tortillas to its just-squeezed tropical fruit juices. Homemade tamales don’t hold back the heat, dimpled with fiery shredded pork, green chile strips and jack cheese. Shredded beef enchiladas kick up a flurry of burning spice in their wake. Carne asada, overflowing a burrito with large chunks of perfectly grilled beef, packs a back-of-the-throat punch, thanks to lots of gutsy chiles.